Greek Moussaka Recipe Greek Salad Recipes Classic Eggplant Moussaka. Photo © Lynn Livanos Athan Classic Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes . This Moussaka eggplant recipe is the traditional Moussaka rendition, however you can also layer in potatoes, zucchini, or whatever vegetables you prefer. It's hearty and filling so you won't need many side dishes . While it can be time consuming to prepare, I think you will find that once complete it is a very worthwhile endeavor. Enjoy this traditional Moussaka recipe! To see an updated/different version, check out: Moussaka | Greek Eggplant Dish Ingredients Preparation Prep the Vegetables: Using a sharp peeler, partially peel the eggplants, leaving strips of peel about 1 inch wide around the eggplant. Slice the eggplant in to 1/2 inch slices. Place the eggplant slices in a colander and salt them liberally.

Cover them with an inverted plate that is weighted down by a heavy can or jar. Place the colander in the sink so that excess moisture can be drawn out. They will need to sit for at least 15-20 minutes, preferably an hour. The salt also helps to remove some of the bitterness of the eggplant. Peel the potatoes and boil them whole until they are just done. They should not get too soft, just cooked enough so that they no longer crunch. Drain, cool and slice them in 1/4 inch slices. Set aside. Preheat the oven to 400 degrees. Line two baking sheets with aluminum foil and lightly grease. Add a splash of water to the egg whites and beat them lightly with a fork. Add breadcrumbs to a flat plate. Rinse the eggplant slices and dry with paper towels. Dip the eggplant slices in the beaten egg whites and then dredge them in the breadcrumbs, coating both sides. Place breaded eggplant slices on baking sheets and bake at 400 degrees for 1/2 an hour, turning them over once during cooking. When eggplant is finished cooking, lower the oven temperature to 350 degrees.

Make the Meat Filling: In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, parsley, tomato paste, crushed tomatoes, and sugar. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. It should be a drier, chunkier, tomato sauce. Season to taste with salt and pepper. Make the Béchamel Sauce: Melt butter over low heat. Using a whisk , add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown. Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens a bit but does not boil. Remove from heat, and stir in beaten egg yolks and pinch of nutmeg. Return to heat and stir until sauce thickens. Assemble the Moussaka : Lightly grease a large deep baking pan (lasagna pan).

Sprinkle the bottom of pan with breadcrumbs. Leaving a 1/4 inch space around the edges of the pan, place a layer of potatoes on the bottom. Top with a layer of eggplant slices. Add meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and sprinkle once again with 1/4 of the grated cheese. Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving. You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it. Related Articles Moussaka Recipe | SimplyRecipes.com Moussaka Recipe Print Yield: Serves 8 A word on the cheese: All sorts of cheese can be used here, and to be most authentic, use kefalotyri.

We used mizithra, which is becoming increasingly available in supermarkets. No need to search the globe for these cheeses, however, as a pecorino or any hard grating cheese will work fine. Ingredients 2 pounds ground lamb or beef 2 Tbsp olive oil 2 Tbsp or more of lemon juice Salt to taste 2-3 Yukon gold or other yellow potatoes 1 cup grated mizithra cheese (or pecorino or Parmesan) Olive oil Method Prepare the meat sauce 1 Heat the olive oil in a large sauté pan over medium-high heat and brown the ground meat. By the way, the meat will brown best if you don't stir it. Add the onions about halfway into the browning process. Sprinkle salt over the meat and onions. 2 Once the meat is browned and the onions have softened, add the garlic, allspice, cinnamon, black pepper, oregano and tomato paste. Mix well and cook for 2-3 minutes. 3 Add the red wine and mix well. Bring the sauce to a simmer, reduce the heat and continue to simmer gently, uncovered for 20 minutes. Turn off the heat. Taste for salt and add more if needed.

Add the lemon zest and the lemon juice. Mix well and taste. If the sauce needs more acidity, add more lemon juice. Set the sauce aside. Prepare the potatoes and eggplants 4 Mix the 1/2 cup salt with the 8 cups of water in a large pot or container. This will be the brine for the eggplants. 5 Slice the top and bottom off the eggplants. Cut thick strips of the skin off the eggplants to give them a striped appearance. A little skin on the eggplant is good for texture, but leaving it all on makes the moussaka hard to cut later, and can add bitterness, which you don’t want. (Some moussaka recipes leave the skin on and have you slice the eggplants lengthwise, which is an option if you prefer.) Slice the eggplant into 1/4 inch rounds and drop them into the brine. 6 Let the eggplants sit in the brine 15-20 minutes, then remove them to a series of paper towels to dry. Place a paper towel down on the counter, layer some eggplant on it, then cover with another sheet of paper towel and repeat.

7 As the eggplants are brining, peel and slice the potatoes into 1/4 inch rounds. Boil them in salted water for 5-8 minutes – you want them undercooked, but no longer crunchy. Drain and set aside. 8 To cook the eggplant, broil or grill the rounds. You could also fry the eggplant rounds but they tend to absorb a lot of oil that way. To grill the eggplant rounds, get a grill very hot and close the lid. Paint one side of the eggplant rounds with olive oil and grill 2-3 minutes. When they are done on one side, paint the other side with oil and flip. When the eggplants are nicely grilled, set aside. To broil, line a broiling pan or roasting pan with aluminum foil. Paint with olive oil. Place the eggplant rounds on the foil and brush with olive oil. Broil for 3-4 minutes until lightly browned on one side, then flip them over and broil for a few minutes more. Set aside. Prepare the béchamel 9 Heat milk in a pot on medium heat until steamy (about 160 degrees). Do not let simmer.

10 Heat the butter in a small pot over medium heat. When the butter has completely melted, slowly whisk in the flour. Let this roux simmer over medium-low heat for a few minutes. Do not let it get too dark. 11 Little by little, pour in the steamy milk, stirring constantly. It will set up and thicken dramatically at first, but keep adding milk and stirring, the sauce will loosen. Return the heat to medium. Add about a teaspoon of salt and the nutmeg. Stir well. 12 Put the egg yolks in a bowl and whisk to combine. Temper the eggs so they don’t scramble when you put them into the sauce. Using two hands, one with a whisk, the other with a ladle, slowly pour in a couple ladle’s worth of the hot béchamel into the eggs, whisking all the time. Slowly pour the egg mixture back into the béchamel while whisking the mixture. Keep the sauce on very low heat, do not let simmer or boil. Finish the moussaka 13 Preheat the oven to 350°F. Layer a casserole with the potatoes, overlapping slightly.

Top the layer of potatoes with a layer of eggplant slices (use just half of the slices). 14 Cover the eggplant slices with the meat sauce. Then layer remaining eggplant slices on top of the meat. 15 Sprinkle half the cheese on top. Ladle the béchamel over everything in an even layer. Sprinkle the rest of the cheese on top. 16 Bake at 350°F for 30-45 minutes, or until the top is nicely browned. Let the moussaka cool for at least 15 minutes before serving. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Moussaka on Simply Recipes. Thank you! If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram , Facebook , & Twitter ! Links: OMG this is delicious!!!! Thank you! adria Whether this is an authentic recipe or not, I just want to say “it is delicious”. I made it tonight and it is by far the best version of the recipe that I have tried.

5 stars Thank you! Megan My eggplant slices are overwhelmingly salty from the brine. Is that how they should be? I’m hoping they’ll be ok in the finished dish, but tasting them on their own has me worried. Sonia Fernandez Followed the recipe but changed wine for balsamic vinegar and parmesan for cheddar cheese…simply because i did not have the recommended ingredients. I work for a family and they loved it…we are three adults in the house and even though it was supposed to serve 8, we ate it all. Thank you very very much!! Delicious! Moussaka Recipe : Food Network Kitchen : Food Network Stuffed Pork Chop Recipes 4.7 51 Awesome recipe!!! Follow every step and every ingredient as indicated, and it will be perfect. Make sure you get LARGE eggplants. corinnewoodman 2015-10-12T16:38:52Z item not reviewed by moderator and published Awesome - switched lamb for beef - added breadcrumbs to the grated cheese topping, crisped up nicely.

Ian Ballard 2014-11-09T11:28:52Z item not reviewed by moderator and published This moussaka was awesome. I made it for a Greek dinner party and people said it was their favorite dish there. I used lamb instead of beef, and since I had 2 lbs of lamb I doubled the meat sauce and added a third eggplant for good measure. The only thing I wish I'd done was make more bechamel, as I used a larger casserole and the top layer was a bit thin for my taste. TexasGal24 2014-05-26T13:47:35Z item not reviewed by moderator and published this was really good, and easy enough for me to make I cut the recipe in half but it still came out fantastic. I will def make again. Also I added some hot peppers because I like it spicy! caglea10 2013-11-18T14:52:17Z item not reviewed by moderator and published This is pretty much how moussaka should be made. I have never used potato in moussaka and probably never will.

It is one of those dishes that takes really work and time to prepare so it's not your everyday meal, maybe once in a month or so. When it comes to seasoning, i vary it quite much, using oriental spices and such - oregano is essential though. I didnt use breadcrumbs and made it with 3 aubergines instead.Also I dont bother with too many layers just toss aubergines at the bottom then meat sauce and finally bechamel. Thumbs up! :) Jouni Pohtila 2013-11-03T18:46:35Z item not reviewed by moderator and published First off...this recipe easily serves 8! I followed everything EXACTLY- never having made moussaka before I didn't want to take any chances! But I do think it needs 3 eggplants instead of 2, because it needs to be in at least 1/2 inch slices- any thinner the slices will become way too thin while baking and difficult to remove from the pan. Also, brush them with olive oil. I won't use a foil lined pan next time because they stuck a little.

I did add a little chopped fresh parsley to each layer and sprinkled a parmesan blend of parmesan, fontina, asiago, and romano on each layer. SUPER YUMMY! karendurham 2013-08-20T20:31:09Z item not reviewed by moderator and published It was very good, but I think I might try one of the recipes that include potato next time. It needs a little more body. cakiest 2013-07-29T12:13:47Z item not reviewed by moderator and published This recipe was a GREAT hit! My kids asked for seconds that's how good it was! This moussaka taste better than the moussaka from the Greek restaurant near my house. The only Greek restaurant in this area and it wasn't good. That is why I wanted to make my own due to the disappointment. I knew it was going take a few hours to prepared this dish, so I decided to make enough for 2 days I don't have to cook tomorrow, Yay!!! Thank you for the awesome recipe!

KaremH 2013-06-28T19:12:19Z item not reviewed by moderator and published That was pretty damn good. I also doubled the spices in the sauce and the bechamel. I am going to try it with lamb next time. idcook808 2012-10-29T20:56:40Z item not reviewed by moderator and published Excellent! Wonderful taste and smooth creamy texture! I made it exactly as written excpet I didn't have allspice. Didn't miss it though. I will definitely make this again. It does take some time but I made it on a relaxing day so it was fine. Probably not a great meal for a weeknight! Otherwise fantastic! svcook 2012-10-07T18:20:18Z item not reviewed by moderator and published I have a lot of eggplant in the garden and needed a recipe. This one is a winner. I like that the eggplant is baked, not fried.

I modified this one a bit - I used ground turkey and had a jar of Alfredo sauce in the pantry that I used in place of the white sauce. I used a heaping tablespoon of homemade Garam Masala (Indian spice mix in place of the spices and added some hot chili powder (we like food spicy Also added a can of drained sliced olives and 1/2 a peeled, chopped potato to the meat mixture. Hearty and healthy! I will make this again. lhamid 2012-09-01T17:54:52Z item not reviewed by moderator and published This recipe is a keeper. I listened to the other reviews and doubled the spices (except salt and added a layer of thinly sliced potatoes on the bottom. This took it to another level. It's an involved recipe, but I will definitely make it again when company comes. Monica S. 2012-08-22T12:00:18Z item not reviewed by moderator and published This is a hit! As others have mentioned, we love Greek food but don't have a restaurant anywhere close.

I've tried to make moussaka before, but never really had a good recipe. Two of us could have eaten the whole thing but managed to save enough for another meal. It seems like it will age well. After reading most of the reviews, I made a few modifications to suit our tastes. I used 3 eggplants (just because we love them so and pealed as was suggested, doubled the spices and modified the bechemel/custard. Since we're weight conscious, I used only one egg and 5 egg whites, about 1/3 cup milk and very little cheese. With the cream of tartar, it whipped up nicely and held everything together. We will definitely make this again. I'm so grateful to the Kitchens at Food Network for making such delicious meals available to those of us in small towns. Nancy H. 2012-05-12T20:01:06Z item not reviewed by moderator and published This is a great recipe as is, but I have made a few modifications to suit my needs. I thinly slice a potato and put a layer over the entire bottom of the pan over the breadcrumbs, which helps sop up some of the sauce.

I double the spices in the meat sauce. Instead of using olive oil on the eggplant, I use olive oil cooking spray. I often make it without the bechamel. I simply cover the pan with foil and bake. That cuts a lot of they calories/fat. When I have company, I usually make the bechamel, but I always use skim milk because that's what I typically have on hand, and it still comes out great. The only modification that I really think is absolutely necessary is the doubling of the spices. Other than that, you can make it as is or modify it to your liking. amysav 2012-02-09T09:23:06Z item not reviewed by moderator and published This recipe is awesome!!! I followed everything exactly, except I used one pound of lamb instead of beef. My family loved it, too! Tasted just as good as my local greek restaurant! lschaff 2011-11-03T16:20:31Z item not reviewed by moderator and published This was great! Great flavor... Everybody loved it.

I simmered the meat without the lid on which was good because I think it would have been too watery otherwise. I think I may add a thin layer of potato next time which is what my local Greek restaurant does but I have to say mine was just as good as theirs. Definitely recommend making this! suzchef18 2011-09-26T18:42:43Z item not reviewed by moderator and published Very tasty! Although, my meat sauce was too thin. Next time I make this dish I will add some of the custard (bechamel to the meat sauce to thicken it. I'm making a noodle lasagna tonight and I am going to make the custard portion of the receipe in stead of riccotta cheese - should be yummy! Patyrose 2011-09-01T12:32:58Z item not reviewed by moderator and published Made this for a dinner party, made the meat sauce the night before and also used ground lamb,this saved alot of time the day of.

I also put the bowl I was pouring the bachemal sauce into another bowl that had ice and water in it to cool the sauce even quicker. Making the total prep time about 45 minutes. This recipe was easy to follow and came out fabulous, even impressing my husband who is the fussiest of eaters. My dinner guests were sent home with the leftovers and a copy of the recipe. Thank You Foodnetwork! bpsmith 2011-01-28T13:22:55Z item not reviewed by moderator and published I lived in Greece for three years and this is an authentic taste. However, I am going to make a few changes. The skin on my eggplant was rather tough so I will peel it next time. Mine came out just a tad watery also. That sauce was over the top good!!! This is a definate keeper! Francine D. 2010-09-21T14:42:27Z item not reviewed by moderator and published I love Greek dishes but unfortunately where I live, there aren't any Greek restaurants. I decided to try this recipe and I was very pleased.

My family devoured the entire dish in one setting, usually I would have left overs. I will use this recipe again when I get the urge for Greek cuisine. Thanks for this wonderful recipe!!! Reece B. 2010-09-07T12:03:58Z item not reviewed by moderator and published I substituted Ground turkey instead of beef. And I used more eggplant, and also made the custard ahead as recomended. Otherwise followed exactly the recipe. It smelled SO good baking! But was let down to the taste when I ate it. All those savory spices were not quite enough to give this dish the punch it needs. Needs to be seasoned more. Bland... :o( jeannine d. 2010-07-25T00:41:53Z item not reviewed by moderator and published I have been cooking this recipe for the past year. It has GREAT flavor. My family and friends say this is the best Moussaka they ever had. I added cumin instead of oregano because I love the flavor of cumin.

I also added pinenuts to the meat mixure and used Lamb instead of Ground Beef to give it a true mediterranean taste. I agree with Cindi and make the custard first. Duane S. 2010-05-02T13:33:37Z item not reviewed by moderator and published My girlfriends and I were having a Greek food night and wanted to try something new. One of my friends said she was only going to have a small, "no thank you", helping because she hates eggplant. My husband, who swore he hated eggplant too, tried it. Everyone loved it. My friend went back for seconds and my husband went back for thirds! It was a fun recipe to make together. There is alot involved with the custard part but it turned out beautifully. Definitely going to be making this again! Joan R. 2010-01-24T17:12:33Z item not reviewed by moderator and published I agree that there should be a little more eggplant and since I bought a little too much, I was good to go.

Did anyone else think the meat sauce could use a little more of the clove/allspice/cinnamon flavor? I love that taste but wonder if others would find it overpowering. All in all, a delicious and authentic tasting moussaka even if I am Southerner! DeShield 2009-11-03T19:40:48Z item not reviewed by moderator and published I made this for a greek dinner party I hosted. I actually returned from a trip to greece in the past month and had Moussaka when I was there. This was just as good-very flavorful. My guests raved about it! I cooked the eggplant about 5-10 minutes less than what it said. I would also drain a little of the grease from the meat before adding all the spices. Easy to make- I agree, make the custard first, so it can cool. Excellent and I will be making it again! Cindi B.

2009-08-09T12:58:59Z item not reviewed by moderator and published This is the first time I've ever had moussaka, but I knew we would love it b/c we love pastitsio. I used 2% milk and it was so good. We ate it by itself but next time we plan on making it more like pastitsio by adding penne pasta. I thought it was extemely easy to make. I didn't bake the eggplant as long as it said, b/c I checked it halfway through and found it to be really soft, so I pulled it out of the oven. My romano cheese wasn't good anymore, so I used parmesan. I'm writing this as I eat and it is so good. julie a. 2009-03-05T20:00:37Z item not reviewed by moderator and published I love this recipe. It tastes just like the Moussaka I had in Athens, except I make it vegetarian with Quorn grounds instead of beef. I also steam the eggplant to reduce the amount of oil in the dish. Joanna M.

2009-02-16T13:55:25Z item not reviewed by moderator and published Excellent dish. I agree with some other and it needs more eggplant. Nanci818 2009-02-06T14:26:41Z item not reviewed by moderator and published horrible, worst moussaka ive ever had. i wouldn't recommend it to anyone. jessica p. 2008-12-05T19:55:47Z item not reviewed by moderator and published I have had much better moussaka. The leftovers went in the garbage. Donna B. 2008-09-28T12:29:52Z item not reviewed by moderator and published This is my absolute favorite recipe to date! I visited Greece recently and tried moussaka for the very first time. Not only does this recipe taste exactly like what I ate in Greece, but it's very easy to make and wonderful "comfort food." I highly recommend it to anyone who loves lasagna because it's very similar...just a little more spice! Anamaria S.

2008-07-25T15:37:17Z item not reviewed by moderator and published Since I doubled this dish it was a huge amount of work. I made one tray without meat for our vegans. My husband who is a bit picky on his compliments loved this dish. I am glad I started it 2 days in advance. It was a complete success everyone else thought it was awesome. After reading some of the other reviews I look forward to making it again with the replacement suggestions some of you made. Thank you Anje H. 2008-02-25T09:21:48Z item not reviewed by moderator and published I'm glad I read all the review comments before I started cooking. I grilled my eggplant on my George Foreman grill also, and made sure to make the Custard sauce first to have time to cool. It is an easy recipe and delicious. I managed to find ground lamb, and used that instead of beef. I will definitely be making this dish again!

Eat and be Merry 2007-11-28T16:01:16Z item not reviewed by moderator and published Made this recipe for the first time. My wife thought it was better than any she had ever eaten. I added 1/2 Pound of ground pork also. Great dish!!! Gerry H. 2007-03-25T11:00:52Z item not reviewed by moderator and published I made this recipe as my first attempt at moussaka and everyone raved about it. Its very delicious and I made a huge pan but it disappeared with in a day : ) Rebecca S. 2007-03-06T09:49:24Z item not reviewed by moderator and published The combination of all the spices really make this one of the best moussaka recipies I have ever tried! Sometimes, to save on calories, I omit the custard and simply grate a bit of parmesan cheese on the top, instead. Nellie E.

2006-11-14T09:39:38Z item not reviewed by moderator and published I just began cooking two months ago, and this was by far the most ambitious recipe I've tried. For me, preparation took over two hours...before putting the moussaka in the oven for an hour! But when it came out, it was gorgeous and delicious. My fiance and I ate it like ravenous wolves (though to be fair, we were very hungry by the time it was finished cooking), and I can't wait to have more for leftovers. It was great! Besocked Contessa 2006-10-27T12:49:26Z item not reviewed by moderator and published I made this for my aunts birthday and she loved it! I would definately cut the eggplant thick and double the amount suggested. Always helps to have extra. Samantha H. 2006-07-30T12:10:46Z item not reviewed by moderator and published I put boiled thick sliced peeled potatoes on the bottem. Koula M.

2006-06-06T16:01:52Z item not reviewed by moderator and published I miss this type of food moving from Chicago to Dallas, how great to make it just like the restaurants back home Anita D. 2006-04-23T09:29:01Z item not reviewed by moderator and published made this for my in-laws tonight. substituted chicken for the beef, as my mother-in-law doesn't eat red meat. still tasted great, got rave reviews. shan c. 2006-04-02T19:42:38Z item not reviewed by moderator and published I varied the recipe just a bit-no allspice (I only had garam masala around-it has cloves too amongst the other sweet spices), used about 1 teaspoon of oregano and ground cinnamon instead of stick. The baking of the eggplant really brings out the texture and the sweetness of the vegetable. I also used feta in the custard-reggiano didn't seem quite right. I find the saltiness cuts through the richess of the eggs/milk and matches the flavors of the eggplant and meat mixture.

It's really a good recipe-even with my changes. David F. 2005-12-03T09:29:46Z item not reviewed by moderator and published My guests took the recipe home with them. It was really yummy, but it would have tasted even better if I had added more eggplants. ADELINA B. 2005-10-31T03:17:22Z item not reviewed by moderator and published I received rave reviews for this dish. I added an extra 1/2 teaspoon of oregano, but other than that, followed it to the letter. YUM! It will store beautifully in the refrigerator for 2 days after cookin. I also had to freeze the initial dish without adding the custard. Then I thawed it out and added the custard and baked as per instructions. Kathryn P. 2005-09-24T22:00:20Z item not reviewed by moderator and published Although I still prefer Moussaka made with ground lamb, this dish is definitely a winner. Very comforting and hearty for those cold winter months. MARINA D.

2005-05-06T15:26:53Z item not reviewed by moderator and published very tasty...taste like the moussaka in greece. The eggplant takes a while to cook if you're going to make a lot...i used the george foreman grill to grill the eggplant which made it go faster.. Reena B. 2005-03-14T21:02:33Z item not reviewed by moderator and published I'm part greek, &amp; I remember my grandfather making something like this! Next time I'm baking three eggplants, 2 were not enough, we love eggplant. My family finished this whole dish, no leftovers. This was truly delicious! NANCY B. 2004-12-07T08:31:23Z item not reviewed by moderator and published This is what Moussaka is supposed to be. No potatoes, no feta cheese. Of course you should use ground lamb instead of the beef, but whose kids will eat that? DONALD S.

2004-11-15T16:37:33Z item not reviewed by moderator and published This was an excellent dish. M D. 2004-09-23T19:54:01Z item not reviewed by moderator and published This was a hit- and can easily serve a crowd (side of greek salad and your meal is set). I exchanged ground turkey for beef and used low fat milk- turned out great and still delicious. COLLEEN Q. 2004-08-27T15:05:14Z item not reviewed by moderator and published This is a great recipe and if you have the time it is well worth it. at first glance it seems complicated, but it is really very easy, it is just time consuming. I got the best response from the people at my table, they loved it. TINA R. 2004-08-21T01:41:58Z item not reviewed by moderator and published you didn't make this recipe at all; you should not have rated it, just commented.

East Coast Foodie 2014-10-17T23:09:11Z item not reviewed by moderator and published What was better about the others? What was not good about this recipe? Perhaps your experience could help someone else.<br /> Teresa Sparks 2015-06-29T19:23:03Z item not reviewed by moderator and published On TV A Guide To An Easy Moussaka Recipe | Knowzo.com A Guide To An Easy Moussaka Recipe Read our Disclaimer If you love Greek food then chances are that you've fallen in love with the famous eggplant or potato-based Moussaka. This dish that often uses some type of ground meat has been very popular not only in Greece but in other regions of the world like Arabia, the Balkans, and Turkey. No matter who you are, when the springtime finally starts to peak out from beneath the frozen ground, thoughts of Moussaka immediately come to mind. But if you're not used to this type of cooking you might feel intimidated in taking on such a recipe. You can try a relatively easy Moussaka recipe to help you overcome any inhibitions you might have.

The Meat: There has been quite a debate about the type of meat that should be used in a good Mousssaka. True Greeks will insist that the best meat of choice should be lamb while others prefer to use veal or pork. But in some parts of the world, these choice meats are not always easy to find or when you can find them, they may be very expensive. In those cases, beef can also be used. Those experienced in making Moussaka say that more important than the choice meat you use is how it is prepared. According to most chefs, any meat you use must be minced. While it does require a little extra work in order to make sure that you get the best results in an easy Moussaka recipe, they suggest that you use a mincing machine. The Sauce: In a good Moussaka, the common ingredient is tomato sauce. While there are several variations found around the world, Moussaka chefs will tell you that the closer you stick to the traditional version, the better results you'll get in the final dish. The tomato sauce uses a good amount of red wine to assure its richness and should have a sweet and spicy taste to it.

The Aubergine: The third ingredient that you must take care with is the aubergine or eggplant. With layers of the bitter purple and pale green vegetable, you add a little texture to round out the dish. It is recommended that before it is included in the recipe that you brush them with a little oil and then bake the aubergine for about 25 minutes or until they soften up. The Topping: The final key ingredient in your Moussaka is the topping. Usually this is made up of a simple bechamel (butter, flour, and milk) whisked into eggs and filled out with yogurt. If made properly, it will puff up when in the oven to make a beautiful covering for the whole dish. While most people think that the dish is very complicated, if you pay very close attention to the four main ingredients you can create your own easy Moussaka recipe. Once you've mastered these basic fundamentals you'll be able to branch out and begin making your own creative versions of the dish. So, the next time spring comes around and you're ready for something special to welcome the warm weather, don't shy away from this flavorful dish.

Related Articles Moussaka Recipe : Bobby Flay : Food Network Lamb Recipes 4.6 44 The lemon brings an incredible taste to this moussaka. Delicious!! And yes, it takes a 3h total time to cook this recipe, but there are a lot of inactive time. Anonymous 2016-03-03T16:12:21Z item not reviewed by moderator and published It's very delicious and does in fact take the whole 3 hrs 15min! Anonymous 2016-01-31T05:44:32Z item not reviewed by moderator and published Please don't bite me, but I'm a vegetarian. And, I LOVE good food. So I made this veggie by almost completely cooking lentils in my rice cooker. Then I added them to the sauce &amp; let them simmer away till tender. In addition, I sauteed mushrooms &amp; added them for a meaty texture. Like a few previous reviewers who were avoiding frying &amp; canola oil, I baked the eggplant on parchment after splashing with EVOO. BTW Anonymous, I share your concern.

I do use canola for baking, but I get organic. Loves nature 2015-11-18T00:40:10Z item not reviewed by moderator and published I prefer half beef half lamb and like others like a layer of potato as well. I grill my eggplant so it doesn't become saturated in oil. To the person who wouldn't identify them self-- a touch of lemon makes a dish zing. You just come off jealous ! Devlyn P. 2015-10-25T21:20:47Z item not reviewed by moderator and published Sounds wonderful, except for that Canola oil which is pretty bad for you overall.<div><br /></div><div> /></div><div><br /></div><div><br /></div> Anonymous 2015-07-12T02:17:07Z item not reviewed by moderator and published Freaking amazing! I replaced some of the ingredients based on the availability here in Argentina (we have everything, but some are just not affordable), so it was a beef moussaka, with Parmesan instead of Romano and random soft cheese instead of goat cheese.

I also omitted the yolks because then I have lingering whites in the fridge for ever :) - still the Bechamel was pretty thick. The lemon was incredible, I'll never do bechamel without lemon again.. The mixture of flavors and texture was sublime. I get the feeling that it's gonna be even better the day after ;) Anonymous 2015-06-25T11:16:54Z item not reviewed by moderator and published <span>This dish is perfect for busy professionals who want to eat dessert and a main dish but don't have time for both. You'll be like "Whoa! Who put a lemon pie on top of my savory meat casserole? How efficient!". This dish is wonderful for as many of four bites, after which time you'll be overwhelmed by Flay's customary combination of excess, more excess, and knowing nothing about how simple good food should taste.

I'll bet you five bucks this was the first time Bobby ever made moussaka and that he didn't bother to taste the recipe before instructing his assistant to submit it.</span><br /><br /><br /> Anonymous 2015-04-18T21:31:40Z item not reviewed by moderator and published The recipe was good, but it did not taste like moussaka. I was disappointed, especially given the time to prepare it. Anonymous 2015-03-27T23:16:26Z item not reviewed by moderator and published beautiful! flavors, texture, all of it. Great effort Mr Flay. Thank you. eatmorepecans 2015-02-15T12:57:57Z item not reviewed by moderator and published ttI just had to leave a comment! :D I've never had moussaka forget abou cooking it! But I'm seeing a Greek guy and just to get straight into his heart I've said I'm best at preparing his national dish... So I made it...oh my! it was awesome! Also been told it was even better than his Mum's !

many thanks for this great recipe! x marta.jederko 2015-02-06T20:36:30Z item not reviewed by moderator and published This is one of the best dishes I have ever made and I cook a lot. I have friends that rave about it constantly. I follow the recipe exactly and it comes out perfectly. I have never had an issue with the sauce as some other reviewers had... Perhaps the tomatoes used were too saucy (I used San Marzano tomatoes)? Or if you don't let the wine evaporate enough in the step before you may be left with a runny sauce. It typically takes me 2-2.5 hours to prepare in my small kitchen but oh is it worth it! Jordan Melissa 2014-11-21T17:32:17Z item not reviewed by moderator and published Chile is the country, Chili is the pepper Steven Schindel 2014-09-04T09:20:40Z item not reviewed by moderator and published Terrific interpretation of a traditional moussaka. Really loved the lemony bechamel.

I used a pound of cooked, minced leg of lamb I had on hand. Worked great. Staying in the middle of nowhere, so had to get a little creative. Replaced allspice with some nutmeg and clove. Mixed a piece of pecorino tartufo I had with some double cream dutch cheese for the topping. Clearly a forgiving recipe. Terrific! Bl Wd 2014-08-02T03:52:39Z item not reviewed by moderator and published Moussaka is something every family must have a variation of the eggplant lamb custard casserole. I would not spend the time making this recipe. The very best is Moussaka a la Grecque by Craig Clairborne from the New York Times Cookbook. I have been making this college but I lost the cookbook. Somehow Food Network printed the recipe. There is one misprint use 1/2 cup red wine not 1 1/2. I read every moussaka recipe to see variations that I might try but the NY Times cannot be beat. Look it up on-line Food Network you will find a treasure. DEBORAH L.

2014-07-01T22:36:20Z item not reviewed by moderator and published An absolute comfort food! I grilled the eggplant instead of frying, since it was going to be layered with sauce. I would try crumbling the goat cheese on top next time instead of mixing into the white sauce, as I could not taste the goat cheese at all. Ikuetb 2014-06-21T23:37:41Z item not reviewed by moderator and published The best Moussaka. MABEL R. 2014-05-30T00:42:26Z item not reviewed by moderator and published Outstanding Moussaka! I prepared the meat and aubergines the night before and it came out absolutely wonderful. nayyoul 2014-05-17T18:36:51Z item not reviewed by moderator and published Really wonderful depth of flavor. The cinnamon and allspice are wonderful with the lamb, though I see how you could use ground beef or other meat too.

Although time consuming I found it relaxing; made meat sauce and eggplant early in day, then assembled it and made bechamel at dinner time. It seems like you could do it the day before as we'll, then just make sauce at last minute. themargarita 2014-04-25T15:11:52Z item not reviewed by moderator and published Oh, my goodness. This was AWESOME. did not even have all the ingredients but I don't know how it could be any better. I LOVE moussaka and this is as good as any I have tasted anywhere. I agree the lemon zest does something really special to the bechamel sauce. I doubled the spices (cinnamon, ginger- could not find my nutmeg!) since I love that aspect of moussaka and others recommended it. Other changes (out of necessity) included: using salted butter, 1 3/4 c milk and 1/2 cup half and half, dark grapes instead of currants (added a wonderful sweetness to the lamb mixture), and only added a little dried parsely. Despite the time it takes to make this recipe I will make it again for sure!

keen551802565231 2014-03-09T03:30:31Z item not reviewed by moderator and published Simple and easy. Very tasty, but prep time was a bit more than expected. My on deviation was to use zucchini instead of eggplant, and I added a pinch of red pepper flakes for just a bit of extra heat. Greg T. 2013-11-11T20:23:14Z item not reviewed by moderator and published It was a bit time consuming, but worth the extra effort. It took me exactly 2 hours from start to casserole assembly, but that includes washing all the dishes and cleaning up the kitchen. Will place in oven later in the day. I roasted the eggplant in the oven to save some time and dishes. I just brushed them with some olive oil and lined my baking sheet with parchment paper. I halved the the amount of plum tomato puree. I also added some sliced potato on top of the eggplant. The bechamel sauce with the goat cheese and egg yolk is fabulous.

It gives it that real Greek flavor that pairs nicely with the ground lamb. Janet P. 2013-10-29T16:00:18Z item not reviewed by moderator and published My husband who does not like eggplant loved it. Baked eggplant at 350 for 30 minutes. Great flavors. Bechamel sauce with goat cheese was phenomenal! Took longer than expected but worth it. Valeriaisabel 2013-08-20T20:30:14Z item not reviewed by moderator and published Delicious! Homemade sauce id perfect! it wasn't too much tomatoes and juices evaporated very quick. I also baked eggplants in the oven, next time will grill it. I didn't use lamb, pork instead.I didn't add currants, goat cheese and peppers to the dish and was awesome!

In my opinion this dish is much better next day, sauce and béchamel set up and you can slice it like cake; natul 2013-07-12T16:40:51Z item not reviewed by moderator and published I served this as a surprise birthday dinner and it is a showstopper. I followed the recipe with superb results and included the following adjustments: forgot to add the currants (didn't miss them, increased spice to 1.5 times per the other reviews; baked the eggplant for 35 min (used olive oil spray front/back omitted the chili pepper per suggestions here. I served it with a greek salad. I keep hearing about it from people who weren't even at the dinner! The lemon zest in the bechamel sets it off and lightens the dish. A lot of work but worth it. From start to serving for me was closer to 3.5 hours. Guest 2013-04-24T00:34:17Z item not reviewed by moderator and published Definitely a keeper! I baked the eggplant at 350F for 30 mins instead of frying them and it worked great!

Loved the lemon zest in the bechamel sauce! Such a great touch! We served it with a side of arugula which provided a nice counterpoint to the richness of this dish. niktien 2013-03-16T00:58:01Z item not reviewed by moderator and published Very Good. Next time I will double the spice to give it the flavor I was seeking. My family loved it. Worth the effort. Lowa 2013-02-26T11:39:26Z item not reviewed by moderator and published One of these BEST Moussaka's I have had, and I have had quite a few! If you have the spare time to make this, its defiantly worth the investment! I have a friend who is from greece and his mother is from Lebanon and he raves over it and asks when the next time I will make this dish. He says that he prefers this even over the potato based (instead of eggplant version that he is used too! I have made this numerous times and is a great dinner party meal!

Also, to cut on calories-instead of frying the eggplant I will grill it on the grill. I also double the amount of spices to make it even MORE flavorful! I love the combination of the currants in this dish as well, and the béchamel with goat cheese is to die for!! vinoluvr 2012-12-30T14:19:28Z item not reviewed by moderator and published 3 generations of my family love this dish. Follow the receipe except I brush eggplant with olive oil and bake in oven. Also leave out the hot pepper. Everyone goes for seconds. Do need to allow sufficient time for prep or break it down and make meat sauce one night finish next day. Marjorie S. 2012-10-04T16:45:05Z item not reviewed by moderator and published I am very surprised that none of the reviews have mentioned the amount of tomato used in this recipe. I followed the recipe exactly and simmered the meat/tomato mix for 45 minutes, still the sauce looked way too runny. I actually spooned off some tomato juice from the sauce.

The flavor was great, but again, way too much tomato in my opinion. Next time I'll use half. YUMfactor 2012-08-10T19:35:20Z item not reviewed by moderator and published I have never eaten Moussaka but it always looks so good when I see it on any of the FoodNetwork shows that I had to try it. I used ground beef rather than lamb and raisins instead of currants and also baked the eggplant with a little olive oil, garlic salt and pepper on a cooling rack over a cookie sheet for about 15 minutes rather than deep frying. I even invited company for dinner and we all loved it and I will definitely make it again. I made the meat mixture a day ahead since I read in one of the reviews that it tastes better if the ingredients set a while. JaninTn 2012-07-22T15:55:03Z item not reviewed by moderator and published Excellent! But after making moassaka several times before, I've found a few 'shortcuts'. I bake the eggplant after brushing with oil, then microwave for a few minutes to soften even more.

Saves a lot of oil and time. I also add some thin sliced potatoes,softened in microwave, as I've had potatoes in moussaka. Great spice combo and flavor;-. Kandarie 2012-05-15T11:02:36Z item not reviewed by moderator and published Made this last night for dinner...my husband had three helpings and had to make himself stop eating it! WE LOVED IT!!! It takes awhile to make but it is worth it. I will add this to may favorites for sure. jaynewestfall12 2012-04-20T10:21:02Z item not reviewed by moderator and published This is a great recipe but 30 minute prep time is way off the mark. I think it probably took me closer to 90 minutes. Also, eggplant is a sponge. The recipe calls for heating 1 1/2 cups of oil and frying the eggplant in batches. My first batch soaked up all of the oil, so I had to keep adding more. Next time I will grill it rather than fry. Other than that, this recipe was great.

Haven't made moussaka in decades, but I will definitely make it again soon. lindald 2012-04-17T17:45:57Z item not reviewed by moderator and published I make this with venison/antelope. It easily makes 2 pans. The kids love it &amp; I am frequently presented with an eggplant and the request to make it again. Sarah K. 2012-01-07T13:11:31Z item not reviewed by moderator and published Wonderful, easy recipe. I omitted the currants, as we don't like them. But other than that, pretty much went exactly by the recipe. I used all lamb, and it was fine for our tastes. Thanks to my CSA box, I had a lot of eggplant to use up, and this was a great way to do it. A little time consuming, but this can certainly be made ahead if you like. Be sure and put the casserole dish on a baking sheet if it's filled to the brim like mine was!

sow 2012-01-02T18:52:26Z item not reviewed by moderator and published great, lemon zest great touch candooit83 2011-10-27T20:13:32Z item not reviewed by moderator and published This recipe is fantastic. Instead of one large casserole I made 3 loaf pans; cooked one for dinner; froze the remaining two. Only a few little changes to the original recipe: I did half lamb and half ground chuck (per earlier reviews/suggestions, I grilled the eggplant on the outdoor gas grill instead of frying, I used 1 T dried oregano vs. 2 T fresh. This recipe has now become one of my top 'go-to' prepare ahead recipes. I love it, love it, love it!!!! Coco K. 2011-08-15T18:42:45Z item not reviewed by moderator and published I prepared this on yesterday. I will say it takes longer than what is stated but worth it. However, I will use both ground beef and lamb the next time.

The lamb over powered it for me as so stated by Bobby's competition. I will add this to my favorite recipes list and make again. MzzDarlene 2011-08-06T21:49:52Z item not reviewed by moderator and published I just made this last night for a dinner party. WOW! My guests noted that they tasted different flavors in every single bite, and lamb haters went back for secoonds! It's very labor intensive but if you have the time, it's well worth the effort and is a nice change from boring standards! I would make this again! Guest 2011-06-17T18:25:51Z item not reviewed by moderator and published First review I've written in my life. This was so fantastic! Maybe the best meal I've ever had. Melts completely in your mouth. Deserves 7 stars in my opinion.

shemanila1 2011-05-21T11:51:00Z item not reviewed by moderator and published my mother grew up in Greece and made Moussaka since i can recall and i'm now 67...this was the best i've had. we used 1/2 ground beef and 1/2 ground lamb and a Hatch,NM chile in place of the serrano. bugsyintaos 2011-03-12T20:01:23Z item not reviewed by moderator and published Best ever, now I understand why Bobby won. Perfect amount of heat, excellent meal all the way around.... Guest 2011-02-26T23:44:48Z item not reviewed by moderator and published Very delicious! Great combination of eggplant and lamb with all other spices MWoman 2011-02-13T15:34:22Z item not reviewed by moderator and published Delicious!!! One of my favorites. Very different from the same old meals.

Guest 2011-02-07T22:26:21Z item not reviewed by moderator and published Paul Bosland, director of the institute and the school's chief chile breeder, has been trying for years to get everyone to spell chile--the hot peppers or the plant from which the peppers come--with an "e." He says chili--the spicy dish of meat and sometimes beans--should be spelled with an "i." The professor reasons that when people ask for the powdered pod, they get chile powder. If they want a bowl of chili, they get a chili powder--a packet of dried spices, including garlic and chile. kyarichan 2014-09-26T17:28:02Z item not reviewed by moderator and published As a woman who was married to a Chileno and who lives in New Mexico, I just thought it should be clear that, yes, Chile is a country in which chile is called aji. However, here in New Mexico where chile is grown and eaten continually, it is definitely spelled chile, and we reserve chili for the items kyarichan mentions.

fcatongarcia 2014-11-30T22:42:13Z item not reviewed by moderator and published On TV Traditional Greek Moussaka recipe (Moussaka with Béchamel) - My Greek Dish Greek Roast Chicken recipe (Kotopoulo sto fourno)» Traditional Greek Moussaka recipe (Moussaka with Béchamel) Tweet Greek Moussaka recipe – A delicious taste of Greece This dish is a legend! Creamy, juicy and absolutely delicious.. Greek moussaka (mousaka) is one of the most popular dishes in Greece, served in almost every tavern and prepared in every household on special occasions and big family meals and for good reason! To prepare a traditional Greek Moussaka recipe, luscious layers of juicy minced beef (or lamb) are cooked in a tomato based sauce, layered with sweet eggplants and creamy béchamel sauce and baked together until golden perfection.. Simply irresistible! With this step-by-step traditional Greek Moussaka recipe you can easily recreate this traditional delight from scratch! So go ahead, indulge yourself to this little sin..

This easy to follow Greek moussaka recipe never fails to impress and is always a crowd pleaser. The essence of this traditional Greek moussaka recipe can be summarised in three key stages: preparing the meat filling, preparing the béchamel sauce and cooking the eggplants. Each stage will require dirtying some pans, but i think you will agree that the end result is well worth it! Greek Moussaka recipe – Prepare the meat sauce The traditional Greek moussaka recipe calls for either minced lamb or a mix of lamb and beef. But if you can’t handle its strong flavour and prefer a lighter version try substituting with good quality minced beed or veal. To prepare the meat sauce for this moussaka recipe, the ground beef is sautéed in olive oil, flavoured with onions and garlic and then simmered in red wine and tomato sauce. The aromatic herbs and spices used in the traditional moussaka recipe penetrate the meat and give a really characteristic taste and smell which permeates the house, once put in the oven! Let the sauce simmer for a while to allow the flavours to mingle. Are you a vegetarian? Not to worry, there is always a way to enjoy this delicious dish!

Discover my latest delicious Vegetarian Greek Moussaka recipe with a delicious mushroom based sauce replacing the traditional mince. Greek Moussaka recipe – Prepare the Béchamel sauce The creamy béchamel sauce is the most essential part for a traditional Greek moussaka recipe and probably the trickiest part too. To achieve the perfect texture for your béchamel sauce, add the milk (preferably lukewarm) a little bit at a time whilst constantly stirring. The perfect béchamel sauce for your moussaka should be smooth and creamy. The key is to whisk the sauce constantly to allow each time the flour to absorb the milk, so that it doesn’t get lumpy. Cook the sauce over medium-low heat in order to prevent it from burning and sticking on the bottom of the pan, but be careful to cook it enough, until you can’t taste the flour and is thick enough. Greek Moussaka recipe – Prepare the vegetables The base for a traditional Greek moussaka is most commonly fried eggplants. Some moussaka recipes also use sliced potatoes, so if you like potatoes, try adding a layer of sliced potatoes as the first layer to this amazing dish for some extra comfort during the winter months.

The traditional Greek moussaka recipe calls for fried eggplants (and potatoes), but for a lighter alternative, try drizzling the aubergines (and potatoes) with some olive oil and bake them for 20 minutes instead of frying them. Some eggplants may be bitter, so it is very important to remove the bitterness by seasoning with salt and letting them stand for half an hour in a collander. So go ahead, give this traditional Greek Moussaka recipe a try and amaze your friends and family with this extra tasty hearty dish! Oh and you can always read this delicious recipe in Greek here Παραδοσιακός Μουσακάς συνταγή (Μουσακάς με πατάτες και μελιτζάνες) .

Base ingredients vegetable oil (for frying the eggplants) For the meat sauce 750g minced beef or lamb (26 ounces) 2 red onions (chopped) 2 cloves of garlic (chopped) 1 tin chopped tomatoes (400g/ 14 oz.) 2 tbsp tomato puree 1 glass of red wine sea salt and freshly ground black pepper 1 bay leaf a pinch of cinnamon or one cinnamon stick 1/4 of a cup olive oil For the béchamel sauce 900ml milk (3 and 1/2 cups) 120g butter (3.5 ounces) Traditional Greek Moussaka Recipe [ ? ]Subscribe To This Site Moussaka This site would not be a true guide to Greek food if there wasn't a recipe for Moussaka! This traditional dish has become an ambassador for Greek food all over the world and is found served in numerous types of food outlets. The downside of this is that the Mousaka recipe that many people have tasted, probably without even having visited Greece is far from the authentic Moussaka that is served in Greek homes.

Even in Greece, it has become the standard fare of any taverna in an area with tourists and this has also weakened the quality of this dish. However, if Moussaka is what leads you to Greek cuisine and from there to discover the delights of the flavours of the meals of Greece then it has served a purpose. As I have said, there is so much more to Greek food than Moussaka, yet I tip my hat off to the meal that has raised global awareness of Greek cuisine. This is an authentic recipe for Moussaka, one which my husband used to have as a child. I have used a basic method here and then included at the bottom of this recipe a few variations. My husband grew up having potato and eggplant in his moussaka and absolutely loves this recipe. Experiment and enjoy.

Ingredients 640g minced meat - lamb, beef or a mixture of both 3 tablespoons butter 480g tinned tomatoes or 1 tablespoon tomato paste 1 cup grated cheese - cheddar, parmesan or kefalotiri 1 medium onion, chopped 1 tablespoon parsley, finely chopped oil for frying approx 8 tablespoons ground french toast (friganies), or dried breadcrumbs Bechamel Sauce 4 heaped tablespoons plain flour 1 litre milk, (warmed, but not boiling) 2 egg yolks 1/2 cup grated cheese, cheddar, parmesan or kefalotiri Preparation Peel the potatoes, wash well and slice into 1/4 inch round slices. Fry the potatoes both sides. Remove from pan and place on absorbent paper to soak up any excess oil. Melt the butter in a saucepan and saute the chopped onion, fry the ground meat (lamb or beef) until browned. Add the finely chopped tomatoes (or paste), salt, pepper and parsley. Cover and simmer until most of the juices are dried up. Remove from the heat and add 1/3 of the cheese and 3-4 tablespoons of the french toast or breadcrumbs.

In a greased baking tray, sprinkle about 2 tablespoons of the french toast on the bottom of the tray. Place half the potatoes in a layer on the bottom of the baking tray. Sprinkle 1/3 of the grated cheese over the potatoes. Pour all the mince meat sauce over the potatoes and spread evenly. Finish with the rest of the potatoes in a layer over the meat sauce. To make the bechamel sauce Melt the butter in a saucepan. Stir in the flour and mix over a gentle heat until it turns slightly yellow and starts to bubble. Remove from the heat and slowly add a little milk and mix in well. Gradually add the rest of the milk, stir over a gentle heat until the sauce boils and thickens. (You may need a hand whisk to use whilst the sauce is slowly thickening, to prevent the sauce going lumpy.) If you get lots of lumps in the sauce, don't worry. Remove the saucepan from the heat. Use an electric mixer to beat the sauce for a couple of minutes and you will get rid of all the lumps. Season with salt and pepper. Stir in the cheese.

Leave it to cool for a few minutes, then stir the egg yolks through the sauce until completely mixed in. Pour the bechamel sauce evenly over the potatoes. Sprinkle the remaining cheese over the sauce and then about 2 tablespoons of the ground french toast or breadcrumbs on top. Bake in a medium oven (180C) for approximately 30-40 minutes, or until it reaches a nice golden colour. Remove from the oven and leave it to stand for 5-10 minutes to set before cutting into portions. Serve with fresh crusty bread and a crisp green salad. Variations to Moussaka You can replace the potatoes with eggplant (aubergine). Use the same method as for the potatoes. You can replace the potatoes with zucchini (courgette). After slicing the zucchini, sprinkle salt and pepper over them, dip them in flour, shake off any excess flour and then fry both sides until golden brown. Continue with the rest of the recipe as above. One favourite alternative is to do the bottom layer with potatoes and the top layer with eggplant or zucchini for variety. Use approximately 640g of potatoes and 640g of either eggplants or zucchini.

Kali Orexi - Bon Appetit

Question: What type of meat is used in moussaka?
Answer: Lamb